3803. ZUCCHINI BACON FRITTERS with BASIL-MAYO DIPPING SAUCE

Makes about 40 fritters

For basil mayo:

1 cup basil

1 cup mayonnaise

2 tablespoons water

1 teaspoon fresh lemon juice

For fritters:

About 6 cups vegetable oil for frying

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon cayenne

3 medium zucchini, chopped

1/2 fresh jalapeño, stemmed and minced (including seeds)

2 tablespoons finely chopped chives

1 large egg, lightly beaten

3/4 cup whole milk

6 slices crisp-cooked bacon, finely chopped

Equipment: a deep-fat thermometer

Make basil mayo: Purée basil with mayonnaise, water, and lemon juice in a blender. Transfer to a small bowl and chill until ready to use.

Make fritters: Preheat oven to 200°F. Heat 3 inches oil to 350°F in a deep 5-quart pot over medium-high heat. Meanwhile, whisk together flour, baking powder, cayenne, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir together zucchini, jalapeño, chives, and a pinch of salt in another bowl. Add egg, milk, and bacon to zucchini mixture and toss to coat zucchini. Stir in flour mixture until incorporated. Fry small spoonfuls of batter in batches of about 10, turning occasionally, until golden-brown all over, 3 to 4 minutes per batch. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 350°F between batches.

Serve fritters with basil mayo.

bacon recipe source: Andrea Albin, Gourmet, July 2010

3552. BACON CORN FRITTERS with TOMATO CHUTNEY and BUTTERMILK GREENS

serves six 


5 slices bacon 
1 cup cornmeal 
1 cup corn flour 
3 tablespoons granulated sugar 
1 tablespoon baking powder 
1/2 teaspoon salt 
1/4 teaspoon pepper 
1/4 teaspoon cayenne pepper 
1 cup buttermilk 
2 eggs 
1 cup fresh corn kernels or frozen corn kernels
1 cup shredded zucchini
 2 green onions, finely chopped 
vegetable oil, for deep-frying

Tomato chutney: 
2 teaspoons olive oil 
1 small onion, diced 
2 cloves garlic, minced 
1 teaspoon mustard seeds 
2 vine ripened tomatoes or plum tomatoes, seeded and chopped 
2 tablespoons cider vinegar 
1 tablespoon liquid honey 
1 pinch salt 
1 pinch pepper

Buttermilk greens: 
1/2 cup buttermilk 
3 tablespoons light mayonnaise 
1 tablespoon cider vinegar 
1/4 teaspoon pepper 
6 cups baby spinach 

Tomato chutney: In small saucepan, heat oil over medium heat; cook onion, stirring occasionally, until softened, about 7 minutes.

Add garlic and mustard seeds; cook, stirring, until fragrant, about 1 minute. Stir in tomatoes, vinegar, honey, salt and pepper; cook, stirring occasionally, until thickened and almost no liquid remains, about 7 minutes.

Meanwhile, in skillet, cook bacon over medium-high heat, turning occasionally, until crisp, about 5 minutes. Remove 2 tablespoons fat and set aside. Transfer bacon to paper towel; blot dry and chop.

In large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, pepper and cayenne. Whisk in buttermilk and eggs. Stir in corn, zucchini, green onions, bacon and reserved bacon fat.

In deep-fryer, wok or deep saucepan, heat enough oil to come about 3 inches (8 cm) up side until deep-fryer thermometer reads 365ºF (185ºC). Using about 2 tablespoons batter per fritter, drop by scoops into hot oil; deep-fry, in batches and turning once, until golden, about 4 minutes. Using slotted spoon, transfer to paper towel–lined plate.

Buttermilk greens: In large bowl, whisk together buttermilk, mayonnaise, vinegar and pepper until smooth; add spinach and toss to coat. Serve with fritters and chutney.


bacon recipe source: Amanda Barnier, The Test Kitchen for Canadian Living Magazine, August 2013 

3567. ZUCCHINI BOATS with BACON GREMOLATA

makes 8 servings; serving size: 1/2 zucchini


4 medium-large zucchini (6 to 7 ounces each)
2 tablespoons lemon juice
4 teaspoons olive oil
3 large cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper

Bacon gremolata
16 slices bacon, crisp-cooked, drained, and finely crumbled
1 cup finely shredded Parmesan and/or Romano cheese (4 ounces)
1/4 cup snipped fresh basil
1/4 cup finely chopped pepperoncini salad pepper or fresh jalapeno chile pepper
4 teaspoons finely shredded lemon peel
2 cloves garlic, minced
1/2 teaspoon black pepper

Bacon gremolata: In a small bowl stir together bacon, cheese, basil, pepperoncini, lemon peel, garlic, and black pepper.

Zucchini boats: Cut zucchini in half lengthwise. Using a spoon, scoop out centers to form 1/4- to 1/2-inch-thick shells; set aside. In a small bowl stir together lemon juice, oil, garlic, salt, and pepper. Brush insides of zucchini shells with lemon mixture. Place shells, cut sides down, on a lightly greased grilling tray. For a charcoal grill, grill zucchini on grilling tray on the rack of an uncovered grill directly over medium coals for 5 to 7 minutes or until cut sides start to brown. Turn zucchini; grill for 1 minute more. (For a gas grill, preheat grill. Reduce heat to medium. Place zucchini on grilling tray on grill rack over heat. Cover and grill as directed.) Using hot pads, remove tray from grill. Spoon bacon gremolata into zucchini shells, mounding slightly and pressing down lightly. Return to grill. Cover and grill for 2 to 4 minutes more or until zucchini is crisp-tender and cheese starts to melt.


bacon recipe source: Better Homes and Gardens

3515. ORANGE ROUGHY with a BACON, JALAPENO, ZUCCHINI and CORN SALAD

1 pound orange roughy (or 4 4oz. filets)
4 ears of corn, out of their husks
2 slices of bacon, chopped
1 jalapeno
1 cup of zucchini diced
salt and pepper to taste

Bring a large pot of water to a boil, you can add some sugar here if you want to make sure the corn is  nice and sweet.

Add the corn and allow the water to come back up to a boil and then cook for 2 minutes, then remove to cool

When the corn is cool enough to handle, carefully slice down the sides with a large knife to remove the kernels from the corn

On the grill (or using the oven broiler) char the jalapeno until it is black on all sides. Set aside and let cool. Once cool peel the black skin off and chop- removing seeds if you don’t want the heat

In a large pan over medium high heat, cook the chopped bacon until it is nice and crispy. remove from the pan and drain on paper towels.

In the same pan, add the zucchini and cook for a couple of minutes, you want to just heat it through but still have it remain crunchy. Add the corn, bacon, jalapeno and cook for a few minutes until combined. Remove from heat and season with salt and pepper

Season the fish with salt and pepper, on both sides.

Heat the same pan as used above (which should still have a little grease in it so you won’t need to use spray) over medium high heat. Once the pan is hot add the fish and cook on the first side until it is nice and browned, flip and quickly cook on the second side. This is a thin fish, so it won’t take very long at all.

Serve fish over the corn salad and enjoy.


bacon recipe source: Shelby, A mouthful of moderation, August 19, 2014

3370. CHICKEN, BACON and BLACK BEAN TAQUITOS

makes 4 to 6 servings


6 medium-thick slices (about 5 ounces total) smoky bacon
1 small onion, cut into small dice (about 1 cup)
1 pound boneless skinless chicken thighs, tenders or breasts, cut into ½-inch pieces
1 can (15 ounces) black beans, drained, rinsed, slightly mashed
2 pouches (8 ounces each) enchilada sauce
salt
vegetable oil, such as expeller pressed canola oil or safflower oil
2 medium-sized (6 ounces each) zucchini, cut into sticks about ¼ by ¼ by 2 inch (about 3 to 4 cups)
1 package (1 dozen) corn tortillas
½ cup crumbled queso fresco, farmer’s cheese or mild feta
chopped fresh cilantro

Heat oven to 350 degrees. Cook bacon in large nonstick skillet over medium heat until crisped. Transfer bacon to a plate lined with paper towel and reserve.

Add onion to bacon fat in skillet. Cook and stir until onion is tender, about 3 minutes. Add chicken; cook and stir over medium heat until chicken is nearly cooked through, about 5 to 7 minutes. Stir in slightly mashed beans and ½ cup of the enchilada sauce; heat through, about 2 minutes. Crumble and stir in the bacon. Taste and adjust seasoning with salt if needed. Transfer to a bowl. Cover with foil to keep warm.

Wipe skillet clean and heat 1 tablespoon oil over medium-high heat. Add zucchini. Sauté, stirring, until golden, about 5 minutes. Season with 1/8 teaspoon salt. Set aside.

Lay tortillas out onto a baking sheet in stacks of two and generously brush all sides with oil. Bake, turning them once, to soften and warm, about 3 minutes.

Reduce oven to 300 degrees. Fill each warm tortilla with about 3 tablespoons of the chicken mixture. Then roll up into tight cigars and place on a plate seam side down. Repeat this process with all the tortillas.

In a large nonstick skillet, heat ¼ inch of oil over medium-high heat. Place 4 taquitos at a time, seam side down, into hot oil. Fry, turning once, until golden brown, about 2 minutes per side. Remove to a 13 by 9-inch pan lined with paper towel and keep warm in the oven until all are fried.

To serve, warm the remaining enchilada sauce in a small saucepan. Spoon sauce onto serving platter. Top with fried taquitos. Arrange sautéed zucchini down center of taquitos. Sprinkle everything with queso fresco and cilantro. Serve immediately.


bacon recipe source: Frontera Fiesta with Chef Rick Bayless; Frontera Foods, Inc., 449 N. Clark Street, Chicago, IL 60654

3348. BACON, CHEESE and ZUCCHINI MUFFINS

makes 12 


1 teaspoon olive oil 
1 middle bacon rasher, trimmed 
1/2 cup grated zucchini
1 cup self-raising flour 
1 cup plain flour 
1 teaspoon baking powder 
1/4 cup vegetable oil 
1 cup milk 
2 eggs, lightly beaten
1/2 cup grated tasty cheese

Heat oil in a frying pan over medium-high heat. Add bacon. Cook for 5 minutes or until crisp. Cool. Roughly chop. Preheat oven to 375ºF/190°C/170°C fan-forced. Line a 12 hole, 1/3 cup-capacity muffin pan with paper cases. Squeeze excess liquid from zucchini. Sift flours and baking powder into a bowl. Make a well in the center. Add oil, milk, and egg. Mix well. Fold in bacon, zucchini and cheese. Spoon mixture between paper cases. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.


bacon recipe source: Kirrily La Rosa, Super Food Ideas, February 2013, page 57; Taste.com.au, News Life Media, 2 Holt St, NSW, Surry Hills, 2010

3332. CHILE and GARLIC PRAWN LINGUINE with BACON, ZUCCHINI and LEMON

70–100 grams linguine 6–8 large prawns
2 rashers of smoked streaky bacon, finely chopped
2 small or 1 large zucchini, sliced into ribbons using a potato peeler, then cut into smaller strips
1 clove of garlic, crushed
half a green chile finely cut
a splash of cream and 50 grams mozzarella (optional)
a few sprigs of thyme or chopped parsley
lemon zest to taste
lemon juice to taste
olive oil
salt and pepper

Cook the pasta in salted boiling water. Just before the pasta is ready, add the zucchini strips to the water and cook for about 2 minutes, then strain in a colander, set aside. Heat a pan and fry the bacon until crispy, remove and set aside. In the same pan, with a bit of the bacon fat lining it, very quickly fry the prawns until just starting to turn pink. As they turn pink, add the garlic and chilli to the pan and toss around a bit. Then squeeze over a bit of lemon juice and a few grates of zest along with the thyme or chopped parsley (or both). Add the bacon back, along with the pasta and zucchini and mix it about ensuring all the ingredients are heated. Add the cream and mozzarella if you want a more indulgent pasta, otherwise its a lovely, lighter and zesty dish. Add salt and black pepper if necessary and serve.


bacon recipe source: Sam Linsell, Drizzle & Dip, July 31, 2011

3183. ZUCCHINI, OLIVE and BACON PASTA

serves four


1/2 bag penne rigate
1/2 cup bacon, diced
2 fresh green and/or yellow zucchini, sliced into 1/3 in. (8 mm) thick half moons
1/3 cup stuffed manzanilla olives, halved lengthwise
1 cup grape tomatoes, halved lengthwise
freshly ground pepper, to taste
1/4 cup finely chopped fresh chives

Heat a large pot of salted water over medium-high heat and bring to a boil. Add pasta and cook according to package directions.

Meanwhile, in a deep-sided skillet, cook the bacon on medium heat until it begins to brown. Add the zucchini and olives and sauté on high heat until the zucchini starts to brown. Remove from heat and reserve.

Drain the pasta, reserving 1/2 cup cooking water. Pour pasta back into saucepan. Add the zucchini, olives and bacon and toss to combine. If the mixture looks dry, add cooking water, 1 tbsp at a time, to reach the desired consistency. Transfer to a serving dish and add tomatoes and pepper. Garnish with finely chopped fresh chives and serve.


bacon recipe courtesy of: Sobeys, Canada

3109. ZUCCHINI and BACON FRITTERS with GARLIC YOGHURT

makes four servings 


2 medium zucchini, grated
1 medium desiree potato, peeled, grated 
4 shortcut bacon rashers, trimmed, finely chopped
1/4 cup plain flour 
1 egg, lightly beaten
2 tablespoons chopped fresh chives 
vegetable oil, for shallow frying 
chopped chives, to serve

Garlic yoghurt 
2 garlic cloves, crushed
1/2 cup plain Greek-style yoghurt

Squeeze excess moisture from zucchini. Drain on paper towel. Combine zucchini, potato, bacon, flour, egg and chives in a bowl. Season with salt and pepper.

Heat oil in a large frying pan over medium-high heat. Spoon 1?4 cup zucchini mixture into pan, pressing to flatten. Repeat to make 3 more fritters. Cook for 5 minutes or until golden underneath. Turn, pressing again to flatten. Cook for 5 minutes or until golden and crisp. Transfer to a plate lined with paper towel. Cover loosely with foil to keep warm. Repeat process with remaining mixture.

Meanwhile, make Garlic yoghurt: Combine garlic and yoghurt in a bowl. Season with salt and pepper. Sprinkle fritters with extra chives. Serve with garlic yoghurt.


bacon recipe courtesy of: Kim Coverdale, Super Food Ideas, October 2012, p. 13; Taste, Alexandria, NSW, 2015 Australia

3045. CAMPFIRE GRILLED ROMAINE SALAD with CRISPY BACON and CHIMICHURRI SAUCE

4 heads of romaine lettuce

12-14 slices of thick-cut bacon
4 avocados
2-3 limes
2-3 tomatoes
2 poblano peppers
2 zucchini
1 clove garlic, grated


For the chimichurri sauce:
1 bunch cilantro, chopped roughly
1 bunch Italian parsley, chopped roughly
1-2 bunches oregano, chopped roughly
1 small red onion, minced finely
10 drops Tabasco
1 tablespoon capers, chopped roughly
2 cups olive oil
2 cloves garlic, grated
Zest of 1 lime, grated
Juice of 2 limes

Cook the bacon in a pan on top of fire to preferred texture and reserve the fat. Coat the poblano peppers lightly in oil, place on grill, and char all around. Take the peppers off the grill place in a bowl. Cover to steam (this will help peel them later). Cut zucchini in half lengthwise, score lightly, toss with oil and rub with garlic. Grill with cross hatching technique both sides. Cut romaine in half lengthwise, wash, dry, coat lightly with olive oil, and season with salt. Place on grill to get light smoke flavor and light grill marks. Cut avocados in half, remove pit, cut into slices (in the skin) and remove with large spoon. Set slices on plate, sprinkle with salt and squeeze lime juice over them. Cut ripe tomatoes into wedges and season with salt.

For the chimichurri sauce: Combine all ingredients, season with salt. When the ingredients have time to meld, they taste even better.

To assemble: Place half a zucchini on each plate. Cut the grilled half head of romaine and place as an 'X' on top of zucchini with core at bottom. Arrange tomatoes, sliced avocado, and roasted peppers around the romaine. Drizzle generously with the chimichurri sauce and top with crisp hot bacon.


bacon recipe courtesy of: Jennifer Biesty, Scala's Bistro, 432 Powell Street, San Francisco, CA

3030. ROTELLE with BACON and SAUTEED WALNUTS

makes four servings 


1 lb. rotelle 
1/2 lb. sliced lean bacon, cut into 2-inch pieces 
1/2 cup walnuts, halved 
4 tablespoons olive oil 
4 tablespoons unsalted butter 
2 Japanese eggplants, unpeeled and sliced 
2 red bell peppers, seeded and cut into strips 
2 small zucchini, sliced 
coarse kosher salt and freshly ground black pepper to taste 
freshly grated parmesan cheese

Cook the pasta in a large pot of boiling salted water until just tender, about 12 minutes. Drain and rinse quickly under cold water. Drain again.

Cook the bacon in a large skillet until brown and crisp. Remove and drain on paper towels, leaving the bacon fat in the pan.

In the same skillet, sauté the walnuts over high heat until nicely browned. Push to one side of the skillet.

In a separate skillet, heat the oil and butter over medium-high heat and quickly sauté, separately, the eggplants, red peppers, and zucchini until brown and tender, about 5 minutes each. Add more oil if necessary.

Add the pasta and vegetables to the skillet with the walnuts. Heat over medium-high heat and toss well. Adjust the seasoning and serve immediately with grated Parmesan cheese.

 

 

bacon recipe courtesy of: Martin's; Giant Food Stores, LLC

2878. BEEF and BACON SATAY

makes eighteen


12 oz. lean beef

12 oz. unsmoked bacon rashers
1 onion, finely chopped
Finely grated peel and juice of 2 lemons
4 tablespoons ground coriander
2 tablespoons ground cumin 

7 oz / ¾ cup crunchy peanut butter
4 fl oz / ½ cup groundnut oil
2 tablespoons clear honey
4 courgettes (zucchini)
Spring onion tassels, to garnish

Cut beef into 1 inch cubes. Put in a shallow dish. Trim bacon rashers; halve lengthwise. Stretch bacon rashers on a work surface with a round-bladed knife drawn flat along each rasher. Roll each up tightly along its length and add to dish with the cubed beef. Mix together the onion, lemon peel and juice, coriander, cumin, peanut butter, oil and honey. Pour over beef and bacon and marinate for at least 1 hour, basting occasionally. Soak 18 bamboo skewers in water for 1 hour. Peel courgettes (zucchini), cut in half lengthwise and then into ½ inch chunks. Alternately thread beef cubes, bacon rolls and courgette (zucchini) chunks onto skewers. Barbecue on rack over hot coals for about 20 minutes, turning frequently. Serve with boiled rice and garnish with spring onion tassels.

bacon recipe courtesy of: A Chefs Help

2822. SMOKY MINESTRONE with BACON, TORTELLINI, and PARSLEY or BASIL PESTO

serves 6-8


3 tablespoons olive oil 
2 slices preservative-free, all-natural bacon, chopped into small pieces 
1 large onion, peeled and chopped 
2 large cloves of garlic, minced 
1 leek, trimmed and sliced thinly 
3 carrots, peeled and chopped 
2 ribs of celery, chopped 
1 zucchini, chopped 
1 potato, peeled and chopped 
4 cups vegetable or chicken stock, preferably homemade 
1 15 oz. can of cooked chickpeas, preferably organic 
1 28 oz. can of peeled San Marzano tomatoes, with juice 
salt 
1 cup kale, chopped fine 
1 9-ounce package of high quality, all-natural cheese tortellini 
aged balsamic vinegar, for drizzling, optional 
grated parmesan cheese for garnish, optional
parsley or basil pesto (recipe below)

Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the bacon pieces and cook for a couple of minutes, until they start to brown. Add 2 more tablespoons of oil along with the chopped onion, garlic and leek. Continue to cook, strirring occasionally, over medium heat until softened. Add the chopped carrot, celery, zucchini, potato and stir around for a minute or two. Add the stock, the chickpeas, and then the tomatoes, crushing them with your hands as you go. Add a few generous pinches of salt (be judicious if your stock is salted already). Bring the soup to a boil, then reduce the heat to a simmer and cook for 30-40 minutes, until the potatoes are just tender. Add the kale and the tortellini, and continue to cook over a simmer until both are tender and cooked through, 5 to 7 minutes. Taste and add more salt if necessary. Serve garnished with a spoonful of the pesto, a few drops of the aged balsamic, and a generous sprinkling of grated Parmesan cheese, if desired.

Parsley or Basil Pesto 
1 cup loosely packed basil or parsley 
2 tablespoons pine nuts, toasted 
2 cloves garlic, peeled 
2 tablespoons grated Parmesan cheese 
1 tablespoon olive oil

Chop, chop, and chop the basil or parsley some more by hand until it's very fine...when you do this, you'll reduce it down to about 1/4 cup. As you chop the basil, start to incorporate the other ingredients and chop them fine, too, until you have a lovely, finely chopped pesto. Transfer to a small bowl and stir in the olive oil. Use as a garnish for the minestrone.


bacon recipe courtesy of: WinnieAb (member), Food52.com

2781. BACON-TOPPED PETITE TURKEY MEATLOAF with BARBECUE SAUCE

makes five servings


3/4 cup grated zucchini, all moisture squeezed dry with paper towel
2 tablespoons onion, minced
2 tablespoons diced red pepper
1/2 cup seasoned breadcrumbs
1/4 cup barbecue sauce
1 large egg
1 teaspoon smoked paprika
1 teaspoon kosher salt
1.3 lb raw 93% lean ground turkey
5 slices center cut bacon, cut in half
2 1/2 tablespoons barbecue sauce 

Preheat the oven to 350°. Lightly spray a petite loaf pan with oil (if you don't have a petite loaf pan you could use a muffin tin). In a large bowl, mix the zucchini, onion, red pepper, breadcrumbs, BBQ sauce, egg, paprika and salt. Add the turkey and combine until mixed through. Create 5 equal loafs and place them into the loaf pan. Place the 2 bacon halves over each loaf and top each with 1/2 tbsp additional BBQ sauce. Bake about 25 minutes or until cooked through.


bacon recipe courtesy of: Gina Homolka, Skinnytaste, July 11, 2012

2644. CAVATAPPI with ZUCCHINI, TOMATOES, BACON and FETA

serves four


3/4 lb. cavatappi or some other short pasta
4 slices bacon
1 tablespoon olive oil
2 medium zucchini (about 1 lb.), halved and thinly sliced
Kosher salt and black pepper
1 pint grape tomatoes
4 oz. Feta, crumbled (about 3/4 cup)
1/2 cup fresh basil leaves

Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water; drain the pasta and return it to the pot.

Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 5 to 7 minutes; let cool, then break into pieces. Add the oil, zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the drippings in the skillet and cook, tossing occasionally, until tender, 4 to 6 minutes.

Add the zucchini, tomatoes, and cooking water to the pasta and cook over medium heat, tossing, until the tomatoes soften slightly, 2 to 3 minutes. Add the Feta and bacon and toss to combine. Serve sprinkled with basil.


bacon recipe courtesy of: Charlyne Mattox and Dawn Perry, "Got 20 Minutes?", Real Simple, August 2012, p. 150

2630. GRILLED TOFU, BACON and AVOCADO SANDWICHES

serves four 


14 to 16 oz. block firm or extra-firm tofu 
2 inches unpeeled fresh ginger 
2 teaspoons sugar 
2 pinches pepper 
1/4 cup low-sodium soy sauce 
1 tablespoon dark (black) soy sauce 
3 tablespoons toasted sesame oil 
About 1 tablespoons canola oil 
4 ciabatta rolls, split horizontally, or 4 thick slices ciabatta loaf (about 3 1/2 in. wide), with most of insides of bread scooped out 
2 zucchini, cut lengthwise into 1/4-in.-thick slices 
About 3 tablespoons mayonnaise  
About 4 teaspoons Sriracha chili sauce
12 to 14 cilantro sprigs, roughly chopped 
4 slices cooked bacon, halved crosswise
1 avocado, sliced

Cut 4 lengthwise slices from block of tofu, each about 1/2 in. thick. Transfer to a 9-in. square baking pan. Grate ginger with a Microplane, then press solids through a fine-mesh sieve into a bowl to get juice. Measure 2 tsp. ginger juice into another bowl. Whisk in sugar, pepper, both kinds of soy sauce, sesame oil, and 1 tbsp. canola oil, then pour over tofu. Turn tofu to coat and set aside, uncovered, 1 to 2 hours, turning halfway through. Brush a cast-iron grill pan lightly with more canola oil and heat over medium-high heat until pan is hot enough to evaporate a bead of water. Sear tofu, 2 pieces at a time (reserving marinade), until grill marks appear and tofu releases from pan easily, 3 minutes per side. Transfer to a plate. Toast rolls or bread, cut sides up, in a 300° oven until crisp, about 15 minutes. Meanwhile, toss zucchini in leftover tofu marinade and grill until tender and browned, about 4 minutes per side. Save remaining marinade. Spread about 1 tsp. mayonnaise on each half of roll, then drizzle about 1/2 tsp. of reserved marinade and 1/2 tsp. Sriracha on each. Sprinkle half of cilantro on bottom roll halves. Add tofu, bacon, zucchini, and avocado. Top with remaining cilantro and tops of rolls.

bacon recipe courtesy of: Andrea Nguyen, Sunset, March 2012

2517. ROASTED BARLEY SALAD with BACON and VEGETABLES

yields two cups


1 3/4 cups pearl barley (3/4 pound)
5 cups chicken stock or canned low-salt chicken broth
5 cups water
l bay leaf
salt
6 slices bacon, cut into 1/2-inch pieces
2 cloves garlic, sliced thin
1 carrot, cut into 1/2-inch rounds
1 tablespoon minced thyme leaves
1 zucchini, cut 1/2-inch rounds
4 tablespoon apple cider vinegar
1/4 cup olive oil
1/2 pound button mushroom, sliced 1/4-inch thick
1 bunch Italian parsley, minced (about 3/4 cup)

Put barley in a saute pan over medium heat and toast until medium brown. In a pot, bring the stock and water to a boil with the bay leaf and salt. Add toasted barley and cook until tender about20 minutes. Drain and spread out on cookie sheet to cool.

Cook bacon in nonstick skillet until crisp. Remove and add the garlic to the same skillet. When it begins to turn light brown, add the carrots and thyme. Saute for 1 minute, then add the zucchini and continue to saute for another 30 seconds. Take off the heat and add vinegar and olive oil, and season. Set aside and let cool.

Toss the barley with the sliced mushrooms, bacon, carrot mixture and parsley. Season well with salt and pepper and serve.


bacon recipe courtesy of: Michael Chiarello, "Brown Baggin' It," Easy Entertaining with Michael Chiarello, Food Network

2396. ELK TARRAGON VEGETABLE POTATO PIE with BACON

1 1/2 pound ground elk
1/2 pound ground elk Italian sausage
3 celery stalks (chopped 1/4 inch or shredded)
3 carrots (chopped 1/4 inch or shredded)
2 zucchinis (chopped 1/4 inch or shredded)
1 medium onion (chopped)
2 shallots
1 slice bacon
2 tablespoons butter
1 cup shredded mozzarella cheese
1 cup mashed potato
fresh tarragon
salt and pepper
2 puffed pastries (defrosted)
1 egg yolk beaten with 1 tablespoon water

Preheat oven to 375 degrees.

Add ground elk and elk sausage to skillet and cook until browned. Remove meat from skillet and set aside.

Add butter and bacon to skillet and proceed to sauté chopped celery, carrots, zucchini, onion, shallots and fresh tarragon. Approximately 10 minutes. Season with salt and pepper. Add mashed potatoes, elk meat and cheese to pan. Remove from heat and stir.

On a floured surface, roll 1 pastry sheet to be the size of your pie dish. Place the pastry sheet on the bottom of the dish. Transfer meat and vegetables into the pan.

Brush the outer edge of the bottom pastry sheet with egg wash.

Roll the second pastry sheet out on floured surface and cover the top of the meat. Press and close the edges of the pastry sheets together. Brush top of the pastry sheet with remaining egg wash. Season with salt and pepper. Cut an ‘X’ into the top of the pastry.

Bake for approximately 45 minutes. Watch the edges of pastry so not to burn. Remove from oven when done and enjoy.


bacon recipe courtesy of: Kristy Crabtree, for Nevada Foodies: A Collection of Nevada Wild Game Recipes, January 29, 2010

2392. DRIED MUSHROOM-CRUSTED LAMB with BACON and ZUCCHINI-ROBIOLA RISOTTO

serves 2-4


2 tablespoons olive oil
2 tablespoons chopped white onions
3 slices bacon, chopped
3 ounces uncooked orzo
1 1/4 cups chicken broth
4 baby zucchini, chopped
2 tablespoons double crème Robiola
1 tomato, seeded and chopped
1 pound lamb loin, trimmed
salt and pepper
1 teaspoon Dijon mustard
1 tablespoon dried black trumpet mushroom or wild mushroom dust (made by grinding dried mushrooms in a coffee grinder or hand-held spice grinder)
1 teaspoon chopped fresh herbs, such as thyme, mint or chervil
Fleur de sel

Preheat the oven to 350°F. To make the risotto, heat 1 tablespoon of the oil in a small pot over medium heat. Add onions and bacon and cook, stirring occasionally, until bacon is crisp. Stir in orzo and cook for 1 minute more. Add half of the chicken stock and simmer, stirring constantly, until liquid has evaporated. Stir in remaining stock and zucchini and simmer, continuing to stir constantly, until orzo is tender and liquid is almost evaporated. Add Robiola and tomato and stir until cheese is melted. Season with salt and pepper.

Meanwhile, season lamb with salt and pepper. Heat a large oven-proof skillet over medium high heat. Add remaining 1 tablespoon oil and heat until hot but not smoking. Add lamb and cooking, turning occasionally, until deep golden brown on all sides. Set skillet aside. Transfer black trumpet mushroom dust to a large plate and set aside. When lamb is just cool enough to handle, brush all over with Dijon mustard, then roll in mushroom dust to coat. Roast in oven for 5 to 6 minutes, or until done to your liking. Transfer to a cutting board, set aside to let rest for five minutes, then slice.

To serve, spoon orzo onto the center of a serving platter. Arrange lamb around orzo and garnish with herbs and a pinch or two of fleur de sel.


bacon recipe courtesy of: Chef Stephen Lewandowski, Tribeca Grill, 375 Greenwich Street, New York, New York 10013, for Whole Foods Market

2308. ZUCCHINI, BACON and ALFALFA BAKE

serves eight


1 cup alfalfa
4 zucchini, grated
1/2 lb. can corn kernels, drained
6 shallots, sliced
3 bacon
1/2 bunch basil
2 ounces cheddar cheese, grated
1 cup self-raising flour
1/3 cup vegetable oil
4 eggs
1/3 cup milk

Preheat oven to 350°F. Mix together first 8 ingredients. Beat together remaining ingredients and then combine with dry ingredients. Pour mixture into a 12x9 inch baking dish and bake for 40-50 minutes, or until set and golden brown. Serve warm or at room temperature.


bacon recipe courtesy of: Meals for You, Proco Marketing Inc.